There’s something irresistibly comforting about a warm batch of cheese and onion rolls. The golden, flaky pastry, the gooey melted cheese, and the savory sweetness of caramelized onions come together in the most delightful way. If you’ve ever grabbed a quick cheese and onion roll from a bakery on a chilly afternoon, you know exactly how satisfying they can be.
Making them at home is much easier than you might think. With a few pantry staples and a bit of prep time, you can create bakery-worthy cheese and onion rolls that will have everyone reaching for seconds. Whether you’re serving them as a snack, a party appetizer, or even a light lunch, this cheese and onion rolls recipe will become one of your go-to favorites. And the best part? You can easily customize them with your favorite cheeses or herbs to suit your taste.
⏱ Recipe Time Overview
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 rolls
Ingredients
- 1 sheet puff pastry (about 250g), thawed if frozen
- 1 ½ cups grated sharp cheddar cheese
- 1 large onion, finely diced
- 1 tbsp butter or olive oil
- 1 tsp dried thyme (optional)
- 1 egg, beaten (for egg wash)
- Salt and black pepper to taste
Cheese and Onion Rolls Step-by-Step Instructions
- Preheat and prepare: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Cook the onions: Melt butter in a skillet over medium heat. Add the diced onion and cook for about 8 minutes until soft and lightly caramelized. Season with salt, pepper, and thyme. Allow to cool slightly.
- Assemble the filling: In a bowl, mix the cooked onions with grated cheddar cheese. This mixture is the heart of your cheese and onion roll filling.
- Prepare the pastry: Unroll the puff pastry sheet onto a lightly floured surface. Cut it lengthwise into two long strips.
- Fill and roll: Spoon the cheese-onion mixture evenly along the center of each strip. Fold the pastry over to enclose the filling, sealing the edges with a bit of beaten egg.
- Slice into rolls: Cut each filled strip into 4 equal pieces to make 8 rolls total. Place them seam-side down on the tray.
- Brush and bake: Brush the tops with beaten egg for a golden finish. Bake for 20–25 minutes or until puffed and deeply golden.
- Cool slightly and serve: Allow the cheese and onion sausage rolls to cool for 5 minutes before serving warm.
Pro Tips
- Caramelize well: Slow-cooking the onions brings out their natural sweetness and enhances flavor.
- Use strong cheese: A mature cheddar or mix of cheddar and mozzarella creates the best gooey texture.
- Seal edges well: To avoid leaks, firmly press pastry edges and chill the rolls for 10 minutes before baking.
- Add extras: A sprinkle of paprika or mustard powder adds depth to this cheese and onion roll recipe.
Serving Suggestions
Serve your cheese and onion rolls warm, straight from the oven, for the ultimate treat. Pair them with a crisp green salad for a light lunch or offer them as part of an afternoon tea spread. They also make wonderful party appetizers — just slice them smaller to create bite-sized versions. For a heartier twist, serve alongside tomato soup for a cozy meal. If you love variety, place them next to a platter of sausage rolls for a crowd-pleasing mix of flavors.
Delicious Variations
- Cheese and Onion Sausage Rolls: Add cooked sausage meat to the cheese-onion filling before rolling for a rich and meaty version.
- Cheese and Onion Rolls No Potato: Skip the starch completely for a lighter snack, keeping the focus on gooey cheese and sweet onion.
- Cheese and Onion Rolls Morrisons Style: For that bakery-style touch, use extra mature cheddar and a dash of English mustard for bold flavor.
- Mini Cheese and Onion Roll Bites: Make smaller portions and serve as party canapés — ideal for holidays or gatherings.
Nutrition Information (per serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 280 kcal | 9g | 22g | 18g |
Frequently Asked Questions (FAQ)
Q: Can I make these cheese and onion rolls ahead of time?
A: Yes! Assemble them and refrigerate unbaked rolls for up to 24 hours. Bake just before serving.
Q: Can I freeze cheese and onion rolls?
A: Absolutely. Freeze unbaked rolls on a tray, then store in freezer bags. Bake from frozen, adding 5 extra minutes to the cook time.
Q: What cheese works best for this recipe?
A: Strong cheddar is classic, but you can also mix in mozzarella for stretch or even blue cheese for a bold twist.
Q: Are these cheese and onion rolls suitable for vegetarians?
A: Yes, as long as you use vegetarian-friendly cheese.
Q: Can I make them without puff pastry?
A: You can try shortcrust pastry for a sturdier base, though the texture will be less flaky.
Q: How do I prevent soggy bottoms?
A: Make sure the onion mixture is cooled before filling and avoid overloading with too much filling.
Conclusion
These cheese and onion rolls are the perfect blend of crisp pastry, sweet onions, and gooey cheese — comfort food at its best. Whether you’re baking them for a cozy lunch or a crowd-pleasing party snack, this cheese and onion rolls recipe is sure to impress. Try them today, and don’t forget to share your results or leave a comment with your favorite variations!
═══ ✨ Get Recipe ✨ ═══
Cheese and Onion Rolls Recipe
Ingredients
- 1 sheet puff pastry (about 250g), thawed if frozen
- 1 ½ cups grated sharp cheddar cheese
- 1 larg onion, finely diced
- 1 tbsp butter or olive oil
- 1 tbsp dried thyme (optional)
- 1 egg beaten (for egg wash)
- Salt and black pepper to taste
Instructions
- Preheat and prepare: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Cook the onions: Melt butter in a skillet over medium heat. Add the diced onion and cook for about 8 minutes until soft and lightly caramelized. Season with salt, pepper, and thyme. Allow to cool slightly.
- Assemble the filling: In a bowl, mix the cooked onions with grated cheddar cheese. This mixture is the heart of your cheese and onion roll filling.
- Prepare the pastry: Unroll the puff pastry sheet onto a lightly floured surface. Cut it lengthwise into two long strips.
- Fill and roll: Spoon the cheese-onion mixture evenly along the center of each strip. Fold the pastry over to enclose the filling, sealing the edges with a bit of beaten egg.
- Slice into rolls: Cut each filled strip into 4 equal pieces to make 8 rolls total. Place them seam-side down on the tray.
- Brush and bake: Brush the tops with beaten egg for a golden finish. Bake for 20–25 minutes or until puffed and deeply golden.
- Cool slightly and serve: Allow the cheese and onion sausage rolls to cool for 5 minutes before serving warm.
Notes
- Caramelize well: Slow-cooking the onions brings out their natural sweetness and enhances flavor.
- Use strong cheese: A mature cheddar or mix of cheddar and mozzarella creates the best gooey texture.
- Seal edges well: To avoid leaks, firmly press pastry edges and chill the rolls for 10 minutes before baking.
- Add extras: A sprinkle of paprika or mustard powder adds depth to this cheese and onion roll recipe.
